Welcome to another easy, nutritious, flavorful plant-based meal (we know you love them!) This EPIC bowl combines lime, salty, spicy chickpeas with fluffy quinoa, caramelized roasted veggies, and an aji verde sauce you’ll want to lick in the blender!
Ready right in 30 minutes, this nutritious meal is for our new weeknight and soon to be yours too. Let’s cook!
How to Make Chickpea “Taco” Bowls
These vegetarian taco bowls get their name thanks Crushed Chickpea Taco “Meat” Made by mashing chickpeas with olive oil, lime juice, aji amarillo paste (or sriracha), salt, and dried herbs and spices. They’re smoky + spicy + limey + so versatile!
Once in the oven, they cook long enough Crisp around the edges Still moist and “meaty.”
Then it’s on Fajita-style vegetables! Toss chopped bell peppers and onions with olive oil, salt, and garlic powder and bake at the same time as the chickpeas.
While they’re doing their thing in the oven, there’s time to prepare a batch of quinoa (our preferred method in the Instant Pot!) and a lively aji verde sauce. Assemble into bowls, drizzle that sauce, and it’s time to eat!
We hope you love these taco bowls! They are:
lively
spicy
delicious
satisfactory
nutritious
& very tasty!
Enjoy them for an easy weeknight meal, or prepare meals to enjoy throughout the week. They’d also be fun at a Friday night dinner party served with Chili Lime Mango Margaritas or Easy Vegan Flan (no-bake!).
More nutritious plant-based bowls
Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!
serving 4 (Environment)
Crushed Chickpea Taco “Meat”
- 2 (15-oz.) cans Chickpeas, drained, washed and well dried
- 2 table spoon olive oil
- 1 table spoon Lemon juice
- 1 table spoon Turmeric paste (or Sriracha)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon Dried oregano
- 1/2-3/4 teaspoon Sea salt
vegetable
- 2 the middle Bell peppers, seeds and stems removed, cut lengthwise (we used green and red)
- 1 big Onions (red or yellow), peeled and cut lengthwise
- 1 ½ table spoon olive oil
- 1/2 teaspoon Sea salt
- 1/4 teaspoon garlic powder
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Chickpeas: Preheat oven to 425 degrees F (218 C) and line two baking sheets with parchment paper. Set aside.
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In a mixing bowl, toss chickpeas with olive oil, lime juice, aji amarillo paste (or sriracha), cumin, garlic powder, paprika, oregano, and salt until evenly coated. Mash with a fork until well broken and combined.
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Transfer to one of the parchment-lined baking sheets and spread into an even layer with some gaps between groupings to encourage crossing.
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Vegetables: On another baking sheet, add chopped bell pepper and onion. Toss with olive oil, salt, and garlic powder. Spread evenly over the pan. Roast chickpeas and vegetables for 20-25 minutes until crisp, stirring/turning.
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QUINOA: Meanwhile, prepare your quinoa on the stovetop or in the Instant Pot. 1 cup dried quinoa ~ 3 cups cooked.
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Sauce: Make your aji verde sauce.
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Serve the vegetables and chickpeas over the quinoa and top with the aji verde sauce. Serve sprinkled with optional cilantro.
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Leftovers can be stored separately in the refrigerator for up to 3-4 days. Quinoa and chickpea taco “meat” can be stored in the freezer for up to 1 month.
*Nutrition information is a rough estimate with less salt, one whole batch of aji verde sauce and no optional ingredients.
Worship: 1 bhajana Calories: 436 Sugars: 53.9 g Protein: 13.1 g Fat: 20 g Saturated Fat: 2.8 g Polyunsaturated Fats: 4 g Monounsaturated fats: 11.6 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 995 mg Potassium: 626 mg Fiber: 9.4 g Sugar: 11.2 g Vitamin A: 462 IU Vitamin C: 89 mg Calcium: 84 mg Iron: 4.1 mg